Eggs Benedict – Cali Style


Eggs Benedict – Cali Style.  Californians put avocados on everything and label it ‘California style’. I wonder if there’s a ‘California style’ guacamole…

I made this one day because of a craving of tomatoes, eggs and avocados. And I love butter. And avocados tastes like butter.  And hollandaise sauce has LOTS of butter. Mmmm…butter.  Great to serve for a weekend brunch sometime.

Of course, this time you can see I’m cheating – I’m using a powder packet of Hollandaise. Sure, everything is better with homemade ingredients, but I just didn’t feel like it. OK??

Eggs Benedict  – Cali Style (serves 2-4)

printable recipe


  • 1 avocado, sliced
  • 1 tomato, sliced to fit each muffin
  • 2 english muffins, sliced in half
  • 4 eggs
  • 1/2 tsp. vinegar
  • salt
  • pepper

* To make Hollandaise sauce, follow the directions on the packet, or for homemade sauce, go here.



To slice an avocado in half, run the knife vertically around the entire fruit.


Pull it apart.


Using a little pressure, tap the knife into the pit to remove it.



Using a small knife (or in my case, a mini cheese spreader) gently loosen the sides of the flesh from the skin.


Don’t mind the cuts I already made, I got a little ahead of myself.


Flip upside down and squeeze. The flesh should come out easily.  Slice thinly.


Slice tomatoes into 4 thin slices. Smear a little bit of extra avocado onto each muffin to prevent the tomatoes from sliding off later.  Salt the tomato and place onto each muffin.


In a toaster oven, or regular oven, toast for 5 minutes. Then set to broil for 2 minutes.


To poach an egg, fill a medium sized pot with 1/3 water.  Add a 1/2 tsp. of vinegar.  The vinegar will help make the poached egg more solid.  Heat the water just BEFORE it hits the boiling point.  It should be steaming and just about to boil.  Using a slotted spoon, swirl the water making a slow circular pattern. Crack one egg into a cup, and carefully pour the egg into the cyclone.


Use your slotted spoon to stir the water gently in a circular motion, but not too fast. This will help the egg retain it’s shape when being poached.


Stir for 45 seconds, and scoop the egg out into a dish.  Repeat.


Assemble your Benedicts. Place avocado slices on top of the tomato, add poached egg on top.


Generously drizzle Hollandaise sauce.  Salt and pepper to taste. Sprinkle parsley on top (optional).


My husband asked me if I was done taking pictures, like, 6 times. Of course, as I hurried I ruined my perfect picture by wrecking the last poached egg.  See the yolk ooze out? Oh well. 


As you can see, he was happily eating the evidence of my mistake.


23 Thoughts on “Eggs Benedict – Cali Style

  1. The eggs benedict look great! Poached eggs are my favorite way to eat eggs.

  2. admin on June 4, 2009 at 9:56 am said:

    Mine too!

  3. Yummy, i love the avodado version!

  4. wow candy!! this is fabulous.. yumm yumm!! m just loving the beautiful photography :) the avocado preparation part was very helpful.. thanx a lot my friend.. you are doing a great job. keep it up!!

  5. admin on June 4, 2009 at 12:37 pm said:

    Thank you so much Nora. For the great comments, it keeps me motivated! :)

  6. Looks great!! I may just pick up an avocado tomorrow and treat myself to this over the weekend. I love experimenting with the Eggs Benedict recipe; and this certainly seems like a quality experiment.

  7. This is absolutely amazing way of preparing eggs benedict. I’ve never been all that impressed with the typical style that I’ve seen and had elsewhere, but these blew me away.

  8. admin on June 5, 2009 at 11:54 pm said:

    Mike – please, experiment! I love using avocados in experiments too, just the other day I used my leftover spring roll wrappers, and wrapped marinated shrimp, cream cheese and avocados. It was gooooood. :)

    Tom – you liked this dish so much when you came to visit us last year, that I HAD to post this recipe :)

  9. Yummy! Awesome idea and great pictures ;-)

  10. I haven’t had eggs benedict but that one looks mighty tasty.

  11. admin on June 7, 2009 at 2:15 am said:

    French Cooking – Thank you for the comment! :)
    Sandra – Believe it or not, I first tried eggs benedict only a few years ago, and I LOVED it (the regular way with ham instead of avocado/tomato). We’re actually going to brunch and having it tomorrow morning.

  12. We do love our avocados! We have the best ones out there. :) Great dip.

  13. Wow-looks SO good! Your blog is definitely waaaaaaaay better than mine! :) Keep at it!

  14. admin on June 8, 2009 at 10:24 pm said:

    Duo Dishes – I agree your avocados are the best. I wish I was in cali right now, picking them off your trees (avocado trees? bushes? plants?) I have to go google something now…

    IrishPirate – it’s about time you came for a visit! :) I have to catch up on your blog now!

  15. I would have never thought to add avocados to eggs benedict – what a great idea!

  16. YUM!! Now that is my kind of eggs benedict!

  17. OMG OMG OMG OMG OMG. This looks FANTASTIC!!!! I am more than happy to make anything Cali style! I love avocado and this looks great, although I’ve never been good at poaching eggs, so maybe overeasy would be good on top too?

  18. Deborah – It is delicious, especially if you love avocados! :)

    Jennifer – Agreed :)

    Niki – I love the excitement in your comment, haha! Poaching eggs can be tricky, so overeasy would just fine.

  19. Pingback: Eggs Benedict Recipe | Two Peas and Their Pod

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  21. Date january 17, time is 2300hr, location Surabaya,Indonesia, thought “I know what I am making for breakfast, health and fast, thanks!”

  22. Pingback: National Eggs Benedict Day

  23. Pingback: Eat Your Eggs, Benedict! « THE TICK THAT BIT ME

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